inzuppare/dunk

I am still in NYC and enjoying the time with my mom. It was July when I saw her last, so it has been a delight spending time with her.  Despite the chilly weather, I sometimes feel I could move back.  The energy of the city, the buzz, the food (of course), and being able to see my mom on the regular would be a welcome change. If only NY would issue provisional teaching/administrative certificates, instead of requiring completed and approved certifications in hand prior to being considered for a position, that sure would be helpful.  I understand the reasoning behind the rules, but it really does make it difficult to make things happen, especially at the high cost of taking the multiple tests I would need to participate.

Until I decide what I am going to do, I will continue to cherish my visits with the cutest lady in the world; no bias in that statement, what-so-ever. Ha!

When I arrived Monday, my first tasks (after giving my mom a big ‘ol bear hug and a smooch) were dinner and making Biscotti Regina for the ladies she works with at the Food Pantry.

Mom, playing with my camera

I posted these during my first year of blogging (horrible photography alert).  Since then, my mom has adopted them as her favorites.  Love that! They are from the Sopranos Family Cookbook.  And, despite how my not-so-positive thoughts about the show, the recipes are on point for some delicious, old school dishes.

These biscotti are the quintessential coffee dunking coffee. They are also very adaptable.  Anise or almond flavoring would be wonderful  substitutes for the vanilla. Don’t worry about the crumbly texture.  The dough comes together as you work with it in your hands to make the logs.  If not, add some drops of water or milk to help.

Biscotti Regina

from the Sopranos Family Cookbook

½ cup milk
2 cups unhulled sesame seeds (not toasted)
4 cups all-purpose flour
1 cup sugar
3 ½ tsp. baking powder
½ tsp. salt
½ pound (two sticks) unsalted butter, cut into pieces and softened.
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. grated orange zest

Preheat oven to 375◦ F. Butter and flour 2 large baking sheets.

Pour the milk into a shallow bowl. Spread the sesame seeds on a piece of wax paper and set aside.In a large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On low speed, beat in the butter a little at a time.

In a medium bowl, whisk eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.

Pinch off a piece of dough the size of a golf ball and shape into a log 2½ inches long and ¾ inch thick.Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet. Continue with the remaining dough, placing the cookies 1 inch apart.

Bake 25-30 minutes, or until well browned. Let cool on the baking sheets for ten minutes, and then transfer the cookies to a rack to cool completely. Store in an airtight container.

Tagged as: biscotti, Biscotti Regina, cookies, Italian, sesame cookies, sesame seeds